Ruth’s Chris Creamed Corn Au Gratin Recipe – Cozy, buttery, and easy to share

Introduction

The kitchen filled with butter and sweet corn as I stirred the creamy base — that warm, savory smell always brings people to the table. This Ruth’s Chris Creamed Corn Au Gratin recipe lives in my rotation for holidays and quiet weeknights alike. This always takes me back to Sunday dinners. For a quick deep-dive on corn textures, see our creamed corn guide for ideas that pair well here.

Why You’ll Love This

• Rich, silky sauce with tender corn — comfort without fuss.
• Ready in about an hour and feeds a small crowd.
• Kid-approved texture; adults love the cheesy top.
• Uses fresh, frozen, or canned corn — budget-friendly and forgiving.

Quick Recipe Snapshot

• Servings: 6 (side dish)
• Prep time: 15 minutes
• Cook time: 35–40 minutes
• Total time: 50–55 minutes
• Skill level: Easy
• Taste: savory + buttery

Warm, reliable, and forgiving — you’ll leave the oven timer set and the guests satisfied.

Ingredients You’ll Need

• 4 cups corn kernels (fresh, frozen, or canned and well-drained)
  • Chef note: Fresh is best when in season.
• 2 tablespoons unsalted butter
  • Chef note: Unsalted controls final salt.
• 2 tablespoons all-purpose flour
• 1½ cups heavy cream
• ½ cup whole milk
• 1 teaspoon sugar
• ½ teaspoon salt, or to taste
• ¼ teaspoon white or black pepper
• ½ cup shredded white cheddar or Gruyère cheese
  • Chef note: Gruyère = nutty, melts beautifully.
• ¼ cup grated Parmesan cheese
• Optional Topping: 2 tablespoons melted butter, ¼ cup panko breadcrumbs

How to Make It

1. First, preheat the oven to 375°F (190°C) and lightly butter a baking dish so the edges brown evenly.
2. Next, melt the butter in a saucepan over medium heat; you should hear a soft sizzle.
3. Then whisk in the flour and cook for 1 minute, making a smooth roux that smells toasty.
4. Slowly whisk in the heavy cream and milk, stirring constantly until smooth and slightly thickened — it should coat the spoon.
5. Meanwhile, stir in the sugar, salt, and pepper, then add the corn and simmer gently for 5 minutes; you’ll see the sauce thicken and the kernels glossy.
6. Remove from heat and stir in the white cheddar or Gruyère and Parmesan until fully melted and silky.
7. Transfer the mixture to the prepared baking dish, smoothing the top. If using the topping, mix panko with melted butter and sprinkle evenly.
8. Bake uncovered for 25–30 minutes, until the edges bubble and the top turns lightly golden with small browned spots.
9. Finally, let the dish rest for 5 minutes before serving so the sauce settles and scoops cleanly.

This approach keeps the corn bright and the sauce rich without becoming gluey.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use frozen corn straight from the bag — no thawing needed if you simmer a minute longer.
2. Common mistake + fix: If sauce splits, whisk in a splash more cream off heat to bring it back together.
3. Simple variation: Stir in a pinch of smoked paprika for subtle warmth.

You can also pair this with richer mains like steak or lighter fish for balance; I often serve it alongside seared fish and a crisp salad. See a great shellfish match with my copycat crab cakes recipe at Ruth’s Chris-style crab cakes.

Serving Ideas

• Holiday side: Bring to Thanksgiving or Christmas for a crowd-pleasing, rich dish.
• Weeknight dinner: Serve with roasted chicken and steamed greens for a quick, cozy meal.
• Brunch addition: Spoon over toasted English muffins and top with herbs.
• Garnish ideas: Sprinkle chopped chives, extra Parmesan, or a drizzle of browned butter.

For a gratin-heavy menu, pair it with gratin potatoes and green beans; my gratin potato notes are handy at Ruth’s Chris Gratin Potatoes.

Storing & Leftovers

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze in a shallow container up to 1 month; thaw overnight in the fridge.
• Reheat: Warm gently in a 325°F oven, covered, until heated through to protect texture.
  Leftover idea: Turn leftovers into a creamy bowl over rice or tucked inside a warm tortilla for a quick wrap.

FAQs

Q: Can I make this ahead?
A: Yes — assemble and chill, then add topping and bake 25–30 minutes when ready.

Q: What swaps work for dairy?
A: You can use half-and-half for lighter richness, but heavy cream gives the best silky texture.

Q: How do I know it’s done?
A: The sauce should bubble at the edges, the top lightly golden, and the center set but still creamy.

Q: Can I freeze Ruth’s Chris Creamed Corn Au Gratin?
A: You can freeze it, though the texture softens; reheat slowly to avoid separating.

Final Thoughts

This is the kind of dish that comforts and travels well from oven to table. Try it once as written, then tweak the cheese or topping to make it yours. I hope you enjoy the warm, cheesy goodness of Ruth’s Chris Creamed Corn Au Gratin.

Conclusion

If you’d like another classic take, the Summit House classic creamed corn recipe shows a similar old-school style worth sampling. Also, if you love gratins, check the Ruth’s Chris potatoes au gratin copycat for a rich potato companion.

Creamed Corn Au Gratin

This Ruth’s Chris Creamed Corn Au Gratin is a cozy, buttery side dish that’s easy to share and perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 6 servings

Course: Side Dish, Vegetarian

Cuisine: American, Comfort Food

Calories: 320

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 4 cups corn kernels (fresh, frozen, or canned and well-drained) Fresh is best when in season.
• 2 tablespoons unsalted butter Unsalted controls final salt.
• 2 tablespoons all-purpose flour
• 1.5 cups heavy cream
• 0.5 cups whole milk
• 1 teaspoon sugar
• 0.5 teaspoon salt or to taste
• 0.25 teaspoon white or black pepper
• 0.5 cups shredded white cheddar or Gruyère cheese Gruyère = nutty, melts beautifully.
• 0.25 cups grated Parmesan cheese
• 2 tablespoons melted butter Optional topping.
• 0.25 cups panko breadcrumbs Optional topping.

Method

 

Preparation

1. Preheat the oven to 375°F (190°C) and lightly butter a baking dish.
2. Melt the butter in a saucepan over medium heat.
3. Whisk in the flour and cook for 1 minute, making a smooth roux.
4. Slowly whisk in the heavy cream and milk, stirring constantly until smooth and slightly thickened.
5. Stir in the sugar, salt, and pepper, then add the corn and simmer gently for 5 minutes.
6. Remove from heat and stir in the white cheddar or Gruyère and Parmesan until fully melted.
7. Transfer the mixture to the prepared baking dish, smoothing the top.
8. If using the topping, mix panko with melted butter and sprinkle evenly.
9. Bake uncovered for 25–30 minutes, until the edges bubble and the top turns lightly golden.
10. Let the dish rest for 5 minutes before serving.

Notes

Use frozen corn straight from the bag for a time-saver. If sauce splits, whisk in a splash more cream off heat to fix. For a variation, stir in smoked paprika for subtle warmth.